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How to Make It

Step 1

BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.

Step 2

MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.

Step 3

VARIATIONS

Step 4

FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.

Step 5

HOT FUDGE: Place 2 tablespoons Smucker's® Hot Fudge Topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.

Step 6

PRESERVES: Use different flavors of Smucker's® preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.

Step 7

SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.

Step 8

CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.

Step 9

PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.

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